1/2 cup (4 ounces)
nonfat ricotta cheese
ladyfingers (about 1 3/4 ounces)
brewed espresso, or strong coffee, divided
melted bittersweet chocolate chips
- Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.
- Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate.
- Refrigerate until the chocolate is set, about 30 minutes.
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